Make pasta according to directions, drain and set aside. Meanwhile heat a large deep skillet over medium high heat. Once the pan is heated add the olive oil and soy curls to the pan, add all the seasonings except the red pepper flakes, stir frequently for about 3 minutes. Add the bacon to the pan of chicken and continue to cook for another 3 or so minutes. While the chicken and bacon are cooking, put the cashews, garlic, and water in a high speed blender and blend on medium speed until a smooth sauce forms. You want it like a cheese sauce, not too runny or thick, add more water in small increments if needed. Add the lemon juice to the cashew sauce and blend enough to incorporate, set the sauce aside. When the chicken and bacon are slightly browned and crisp, lower the heat to medium low and add the tomatoes, spinach and red pepper flakes, stir gently until the spinach has wilted, then add the cashew garlic sauce and mix well. Lastly, add the pasta noodles to the same pan and stir well until all the noodles are incorporated into the sauce. Serve in bowls and top with some vegan Parmesan.